Spicy Bean Soup With Corn Tortilla A Cioppino
Recipe rating
4.81 out of 5 based on 1880 reviews
Description
Delicious Spicy Bean Soup With Corn Tortilla A Cioppino using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 30 min. Enjoy!
Raw Ingredients
Cumin Seeds Coriander Seeds Dash Oil Onion Cloves Chilli Jalapeno Chilli Bay Leaves Tin Tomatoes Ripe Tomatoes Beans Tin Kidney Beans Tin Pinto Beans Tin Tbsp Stalks Oz Stock Oregano Dash Oil Flour Tortillas Tomatoes Coriander Clove Corn Cob Pepper Pinch Chilli Flakes Lime Juice Oz Cream Salt Ground Pepper
Ingredients With Quantity
- 1 Tsp Cumin Seeds
- 1 Tsp Coriander Seeds
- Dash Oil
- 1 Red Onion, Diced
- 3 Garlic Cloves, Finely Chopped
- 1 Red Chilli, Chopped
- 1 Jalapeno Chilli, Chopped
- 2 Bay Leaves
- 400G Tin Chopped Tomatoes Or 400G/14Oz Ripe Tomatoes, Chopped
- 200G/7Oz Black Beans From A Tin, Drained
- 200G/7Oz Kidney Beans From A Tin, Drained
- 200G/7Oz Pinto Beans, From A Tin, Drained
- 2 Tbsp Finely Chopped Coriander Stalks
- 500Ml/18Fl Oz Vegetable Stock
- 1 Bunch Oregano, Leaves Picked
- Dash Oil
- 4 Small Soft Flour Tortillas
- 4 Tomatoes, Chopped
- 1 Bunch Coriander, Chopped
- 1 Garlic Clove, Finely Chopped
- 1 Corn On The Cob
- 1 Jalapeno Pepper, Chopped
- Pinch Chilli Flakes
- 1 Lime, Juice Only
- 100Ml/3 1/2Fl Oz Soured Cream, To Serve (Optional)
- Salt And Freshly Ground Black Pepper
Directions
- First make the bean soup.
- The sauce.
- Roast the cumin and coriander seeds and stir until toasted.
- Add a drizzle of oil in a big frying pan and cook the onions, and cloves with the green chillies until soft.
- Blitz the roasted seeds, chili, bay leaves, tomatoes, and spices until smooth.
- Put a little oil in a large pot and add the tin of smashed tomatoes and cook on medium heat until softened and then add the tomato, chili paste, beans, and lemon pepper and season.
- Add the stock and spices, cover with a lid, and simmer on medium heat for 30 minutes until beans are soft and have a creamy consistency.
- For the grilled tortillas.
- Grill the tortillas in a frying pan with a little oil for just a few seconds until just crisp.
- Wrap each tortilla in a towel and cook on a baking tray until hot and pliable.
- For the garnish.
- Cut the corn in half and pull out the kernels and put in a bowl.
- Smash the tomatoes and mix with the peppers, lime juice, cream and seasonings.
- Spoon the soup into a bowl and top with a tortilla.
- Garnish with sliced onion and coriander.
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